Big Back Mac & Cheese
Directions
- 1Add chicken bouillon to a pot of boiling water.
- 2Add corkscrew pasta to the boiling water.
- 3Let the pasta cook and set aside.
- 4In a bowl, combine paprika, cajun seasoning, ground mustard, onion powder, garlic powder, a pinch of salt, coarse black pepper, red chili flakes, and oregano for the seasonings.
- 5To a pot, add butter and the prepared seasonings.
- 6Add flour to the pot and whisk until it forms a paste.
- 7Add evaporated milk, heavy cream, and milk to the paste and whisk.
- 8Add half of your shredded cheese on low heat and whisk until it forms a sauce.
- 9Pour half of the cheese sauce over the cooked macaroni and mix.
- 10Add half of the macaroni to a pan.
- 11Top with some shredded cheese and some of the cheese sauce.
- 12Add more macaroni on top.
- 13Finish with more shredded cheese on top.
- 14Place in the oven at 350 degrees Fahrenheit for 30 to 35 minutes.
- 15Let the mac and cheese rest for a little bit before serving.
Ingredients
- chicken bouillon
- 1 lb corkscrew pasta
- sharp cheddar cheese
- colby jack cheese
- white cheddar cheese
- smoked gouda
- paprika
- cajun seasoning
- ground mustard
- onion powder
- garlic powder
- 1 pinch salt
- coarse black pepper
- red chili flakes
- oregano
- butter
- flour
- evaporated milk
- heavy cream
- milk
Equipment
potwhiskovenskillet
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